Sautéed Shrimp Po’Boy with Spicy Remoulade and Pickled Slaw

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A classic New Orleans shrimp po’boy featuring crispy sautéed shrimp, a zesty remoulade sauce, and tangy pickled slaw on a fresh baguette. This Caribbean-inspired sandwich and wrap recipe, ready in about 25 minutes, pairs shrimp, peeled and deveined, cajun seasoning, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tbsp cajun seasoning
• 1/2 cup all-purpose flour
• 3 tbsp vegetable oil
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp hot sauce
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 2 cups green cabbage, shredded
• 1 medium carrot, julienned
• 2 tbsp apple cider vinegar
• 1 tsp sugar
• 1, split lengthwise french baguette

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Toss 1 lb peeled and deveined shrimp with 1 tbsp Cajun seasoning and dredge lightly in 1/2 cup all-purpose flour.
2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add shrimp in a single layer and sauté for 2-3 minutes per side until golden and cooked through. Remove and set aside.
3. Step 3: In a small bowl, whisk together 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp hot sauce, 1 tbsp lemon juice, and 1/2 tsp garlic powder to make the spicy remoulade.
4. Step 4: In another bowl, combine 2 cups shredded green cabbage, 1 julienned medium carrot, 2 tbsp apple cider vinegar, and 1 tsp sugar. Toss and let sit for 10 minutes to create pickled slaw.
5. Step 5: Spread the remoulade evenly on both sides of the split 1 French baguette. Layer the sautéed shrimp on the bottom half, then top with pickled slaw before closing the sandwich and serving.